Keema cooked on its own is very popular . But how about pairing it with some Rajma (Kidney Beans) for something different? Add some butter to the end product to enhance the flavour.
Relish this simple and delectable dish with either plain steamed Rice, Plain Biryani, Pulao, Jeera Rice, Paratha, Puri, Naan, Tandoori Roti or just plain Chapati. It also tastes awesome with dosa, Idiyappam and Appam too. So check below a step by step guide with pictures to prepare it.
- 750 gms. Keema (Mutton Mince), washed & drained
- 1/2 cup rajma (kidney Beans), boiled
- 2 tbsp. oil
- 2 onions, ground to a paste
- 1 tbsp. ginger-garlic paste
- 1/2 tsp. turmeric powder
- 1 tbsp. red chili powder
- 1 tsp. garam masala powder
- 1 tbsp. coriander-cumin powder (dry roasted and ground)
- salt to taste
- 1 potato, cubed
- 2 tomatoes, chopped
- 1 tsp. butter
In a bowl, mix together onion paste, ginger-garlic-paste and all the powdered spices. Heat oil in a pan and saute this paste till the oil separates.
Now add the keema and fry on low flame till dry. Add the potatoes and stir fry for 2-3 minutes.
Then add the boiled rajma, followed by 1 cup water and tomatoes. Mix everything well and simmer, covered on a low flame till the potatoes are soft and till the moisture dries up.
When done, add the butter. Mix well and serve with plain rice, Biryani, khushka, jeera rice, pulao, naan, tandori roti, paratha, puri or just plain chapatti. It also tastes awesome with appam or dosa.
Heat oil in a pan and saute the onion paste, ginger-garlic paste and all the
dry spices till oil separates.
Add the keema and cook till dry.
Then add the potatoes and cook for 2-3 minutes.
Add the boiled rajma followed by.....
.....water and the tomatoes. Cover & simmer till the potatoes are cooked
When done, add the butter and give it a mix.
Serve with either rice, plain Biryani, Pulao, jeera rice, naan, tandoori
roti, paratha, puri or chapati.